Loaded Nut Slices
Makes: about 45 cookies
  • 10 ½ tablespoons (150 grams) unsalted butter, at room temperature
  • 1 ¾ cups (200 grams) confectioners’ sugar
  • 2 cups minus
  • 2 tablespoons (250 grams) all-purpose flour
  • 1 ½ cups (150 grams) almond flour
  • 1 teaspoon (5 grams) baking powder
  • 1 large egg white
  • 2 teaspoons (10 grams) heavy cream
  • 2 teaspoons (10 grams) dark rum, such as Myers’s
  • 2 teaspoons (10 grams) pure vanilla extract
  • ½ cup (60 grams) pistachios, toasted
  • ⅓ cup (45 grams) almonds, toasted
  • ⅓ cup (45 grams) hazelnuts, toasted
  • ⅓ cup (50 grams) golden raisins
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar together on low speed until the mixture becomes pale and fluffy. Add the all-purpose flour, almond flour, and baking powder and mix until smooth.
  2. Slowly drizzle in the egg white, cream, rum, and vanilla. Once combined, add the pistachios, almonds, hazelnuts, and raisins and mix until everything is fully combined. The dough will become very stiff, so you might need to turn off your mixer and finish folding in the nuts with a silicone spatula.
  3. Remove the dough from the bowl and divide it into two pieces. Place each piece of dough on plastic wrap and roll it into logs that are about 1½ inches in diameter. Refrigerate for about 2 hours, or until the logs are chilled all the way through.
  4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. With a sharp knife, slice the logs into ¼-inch-thick slices and arrange them on the baking sheet. Bake for 10 to 12 minutes, or until they begin to turn a light golden brown color. Remove the cookies from the oven and let them cool completely on the baking sheet or a cooling rack, then store them in an airtight container in a cool, dry place for up to 2 weeks.
Recipe by Bakepedia at https://www.bakepedia.com/loaded-nut-slices/